Calamari LM style?

Try this:

Quick Rouille

1 cup mayonnaise

1 tablespoon fresh lemon juice

2 teaspoons Hungarian sweet paprika

1 teaspoon cayenne pepper

1 large garlic clove, minced

Calamari

1/4 cup olive oil

1 tablespoon dried crushed red pepper

1/2 cup chopped seeded pickled cherry peppers

1 teaspoon fresh lemon juice

Vegetable oil (for frying)

1 cup yellow cornmeal

1 cup all purpose flour

2 teaspoons salt

1 teaspoon ground black pepper

2 pounds fresh or thawed frozen small calamari, bodies cleaned and cut into 1/2-inch-wide rings, tentacles reserved

2 lemons, each cut into 6 wedges

For quick rouille:

Stir all ingredients in small bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For calamari:

Heat olive oil in heavy large skillet over medium-high heat. Add crushed red pepper; stir 30 seconds. Add cherry peppers (mixture may splatter); stir 30 seconds. Remove from heat. Stir in 1 teaspoon lemon juice. Season with salt and pepper.

Add enough vegetable oil to another large skillet to come 1 inch up sides of pan. Heat oil to 375 F.

Whisk cornmeal, flour, salt, and pepper in medium bowl to blend. Toss calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 3 minutes. Using slotted spoon, transfer calamari to paper towels to drain. Sprinkle with salt. Transfer to large bowl.

Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat. Serve with rouille and lemon wedges

Or this one by Tyler Florence

Grilled Fat Pieces of Squid

6 tablespoons honey

3 tablespoons red chile paste, such as sambal

2 tablespoons rice vinegar

1 tablespoon low-sodium soy sauce

Juice of 1/2 lime

1 garlic clove, minced

1 teaspoon minced fresh ginger

2 pounds squid bodies and tentacles, cleaned

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Juice of 1 lime

Fresh mint leaves, for serving

Put the first seven ingredients in a small bowl and stir to combine. Set aside.

Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a square. Blot a small amount of oil on the paper towels and then carefully and quickly wipe the hot grates of the grill (or the ridges of the grill pan) to create a nonstick surface.

Rinse the squid under cool water and pat dry. Split the tubes from top to bottom, then cut in half diagonally so that you get 2 triangles from each squid. Score the flesh lightly in a diamond pattern. Thread a skewer through the length of each to keep the squid flat on the grill. Toss with olive oil and sprinkle with salt and pepper. Lay the calamari on the grill and cook for 2 minutes on each side.

Serve the squid with the chili sauce, along with remaining lime juice and mint leaves.

This South African recipe is a party favorite. However, take care to not over cook the calamari; it turns from tender to tough and chewy very quickly, so remove it from the pan the moment it s done.

• 1 1/2 pounds calamari tubes, thoroughly cleaned

• 1/2 cup flour

• 1 teaspoon milled black pepper

• 2 teaspoons cayenne

• 7 ounces butter

• 2 tablespoons crushed garlic

• Fresh lemon juice

• Lemon wedges for squeezing

• Nigerian Fried Red Pepper Sauce

Slice the calamari according to size; smaller specimens are better cut in half, lengthwise, laid flat and each piece scored lightly in a diamond pattern. Next, toss the calamari in the flour seasoned with the black pepper and cayenne.

In a large, non-stick frying pan, heat the butter and oil until it starts to brown. Stir in the garlic, add the calamari and cook for one and half to two minutes, depending on the thickness. Press it down with a spatula to brown nicely. Cook the calamari in batches, to control how quickly it cooks.

Transfer the calamari to a warmed serving platter, and squeeze the lemon wedges over the top. Last, spoon the sauce over the appetizer. Garnish with lemon wedges and serve with rice.

Yield: 4 to 6 servings

Heat Scale: Medium